This article includes a collection of Irish Recipes but there are some little-known facts about what some consider traditional Irish fare:

Corned Beef: Each year, thousands of Irish Americans gather with their loved ones on St. Patrick's Day to share a "traditional" meal of corned beef and cabbage. Though cabbage has long been an Irish food, corned beef only began to be associated with St. Patrick's Day at the turn of the century. Irish immigrants living on New York City's Lower East Side substituted corned beef for their traditional dish of Irish bacon to save money. They learned about the cheaper alternative from their Jewish neighbors.

Irish Bacon: The word "bacon" actually comes from the old German word, bah, or "back". Canadian bacon and Irish bacon both come from the back, the loin. These cuts of bacon are a lot leaner than the regular American smoked bacon and don't taste anything alike. Irish bacon is cured, not smoked.

Recipes for You Irish Celebrations:

Apple Barley Pudding

4 tbs of Pearl barley
1 pounds of apples, peeled, cored and sliced
3 tbs of sugar
1 lrg cup of full fat cream
1 tbs of lemon juice
Boil the barley in water and add the apples. Cook until both soften. Drain and blend the mixture in a blender or sieve. Cook the mixture after adding the sugan and lemon and boil again. Allow to cool and then chill in the fridge, adding cream to the top.

Barm Brack

1 lb flour
6 oz sugar
1 lb of mixed dried fruit
1 tsp of baking powder
1 egg
1 tsp of all spice/mixed spice
Soak the fruit over night in tea. Be careful not to over knead the dough the next day however as this will break up and speckle the cake. Add sugar and egg to the fruit mix the next day. Using a sieve add in the remaining ingredients. Mix gently. When mixed place the mixture in a seven inch round baking tin at 350 degrees F. for around eighty minutes. Allow to cool before serving.

Black Pudding

Black Pudding is traditionally made by mixing together pigs blood, boiled groats, pigs fat, onion, flour and seasoning. A traditional and unusual addition to this mix was pennyroyal mint, not usually a culinary herb and considered unsafe for use today. When all the ingredients were well mixed together, the pudding mix was either put into skins or sometimes just into a well greased tin. The pudding in skins was then boiled; the mixture in the tin was baked. When cooked they could be eaten immediately or stored for several months. These days

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